In a large heavy bottom soup pot or Dutch oven, brown the bacon over medium heat. The slower you cook the bacon the more crisp your results will be. Once the bacon is browned (about 5-7 minutes) add the vegetables, butter, and seasonings. Sauté for 4-5 minutes, then add the flour, cook 2-3 minutes, then add clams and chicken stock. Stir continually to activate the flour thickener. Turn heat to low and simmer uncovered for 30 minutes. If chowder is too thick while cooking add (not in recipe) milk in half-cup increments. During the last 10 minutes of cooking, add the cream and freshly diced parsley. Taste for salt and pepper. Remove and discard bay leaf. Spoon hot chowder into hollowed out bread bowls.

Tip: I picked up personal-sized sourdough bread bowls at my local grocer’s bakery section. I popped them into the oven, sliced the tops off, and hollowed out the excess bread to make room for the soup.